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–+ egg rolls

Crispy chicken egg rolls

Marie Compain
Filled with chicken, chopped vegetables, Asian sauces and aromatic herbs, these egg rolls are as crispy as they are delicious.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Starters
Cuisine Japanese
Servings 20 egg rolls

Ingredients
 
 

  • 20 rice paper wrappers
  • 1 large chicken breast
  • 2 large carrots peeled
  • 1 onion chopped
  • 2.5 oz rice vermicelli
  • 9 tablespoons soy sauce
  • 3 tablespoons breadcrumbs
  • 2 tablespoons fish sauce nuoc mam
  • 2.6 oz mung bean sprouts
  • 0.6 oz fresh ginger peeled and grated
  • 0.4 oz fresh cilantro chopped
  • 0.4 oz fresh mint chopped
  • 2 garlic cloves pressed
  • 1.5 oz black mushrooms dried
  • 1 egg
  • Salt to taste
  • Black pepper to taste
  • 4 cups frying oil

Instructions
 

  • Rehydrate the black mushrooms in a bowl of hot water. Do the same for the rice vermicelli in another bowl, then chop them. Rinse the mushrooms well once they are rehydrated and soft.
  • Place the chicken cutlet, carrot, garlic, onion and black mushrooms in the food processor. You can also chop everything by hand.
  • Mix everything together in a bowl, then add the soy sauce, nuoc mam, chopped rice vermicelli, mung beans, chopped mint and cilantro, and egg.
  • Stir to combine, then add the breadcrumbs, salt and pepper to taste. Peel and grate the fresh ginger.
  • Run a rice paper wrapper under hot water for 2 seconds and place on a slightly damp cloth.
  • Place a small amount of stuffing on the top of the patty, then proceed with the folding process: fold in the edges, then fold the sides one after the other towards the middle. Then fold the top of the nem towards the filling, pressing lightly to release as much air as possible. Roll the nem on itself, pressing with your hand at the same time to gradually release the air.
  • Repeat the process until all ingredients are used up.
  • In a large saucepan, heat the frying oil: it's hot when you add a few drops of water and it sizzles. Place 4 egg rolls in the pan and cook for 7-8 minutes (the cooking time will vary according to the heat of your oil): the egg rolls should be very, very lightly browned and a little hard. Turn them often to ensure even cooking.
  • Take them out, let them cool and repeat the operation with all the other egg rolls.
  • Put the cold egg rolls back in 4 at a time and cook for a further 5-6 minutes (again, this will vary according to the temperature of the oil) until golden-brown, turning often. Remove to kitchen paper and enjoy!
Keyword crispy, delicious, simple
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